Pork Hocks (Schweinshaxe)
Submitted by sunshine68
Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.
YIELD
2 servingsPREP
20 minCOOK
30 minREADY
50 minSchweinshaxe is a German beer hall classic: pork hocks braised low and slow until fork-tender, then roasted at high heat until the skin crackles and blisters. It’s a two-stage process that delivers meat so tender it slides off the bone, wrapped in skin so crispy it shatters when you tap it.
The braise comes first. Hocks simmer with leek, celery, carrot, onion, salt, and peppercorns for 2 to 3 hours. Don’t rush this or push past tender. Overcooked hocks turn mushy and the meat falls apart before you can get it to the oven.
The roasting stage crisps everything up. A splash of beer with dissolved salt sprinkled over the skin in the last few minutes is the Bavarian secret. It draws moisture to the surface and helps the skin puff and crackle.
Kitchen Tips
- Save the braising liquid. Strained and reduced, it becomes a rich sauce to serve alongside, Bavarian-style.
- Drain the hocks thoroughly after braising. Wet skin won’t crisp in the oven.
- Baste frequently during roasting with the cooking liquid to keep the meat moist while the skin renders.
- A pinch of cumin adds an earthy warmth that’s traditional in southern German cooking.
Variations
- Serve with potato dumplings (Kartoffelknoedel) and a sharp mustard for the full Bavarian experience.
- Use a dark lager or Dunkel for the beer splash for a deeper, maltier finish on the skin.
- Add a few juniper berries to the braising liquid for a piney, aromatic note.
Ingredients
Directions
Wash and dice the leek, celery, carrot, and onion.
Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender.
Avoid overcooking. Remove from water; drain well reserving vegetables and cooking liquid.
Preheat oven to 425F (220C).
Melt fat or shortening in an enamel-lined, cast-iron pan.
Add drained pork hocks, cooked vegetables and a small amount of cooking liquid.
Bake 30 minutes.
Moisten meat frequently with more cooking liquid.
Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved.
Add cumin to increase flavor, if desired. Serve with potato or white bread dumplings or sauerkraut salad.
Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
Comments
sounds very good....cant wait to try it...hv been looking for this
in all my books with no luck...SO THNKS, N
How to cook pork hock in crock pot more delicious
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I normally brown all the vegetables and meat in a hot nonstick skillet with a bit olive oil or any vegetable oil, which develops some caramelization to both veggies and meat. Then follow the recipe to cook the dish, it always comes out more delicious and flavorful. Give it a try, happy cooking :-)